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  2. Recipes
  3. Chilled beetroot gazpacho with crumbled feta & mint

Chilled beetroot gazpacho with crumbled feta & mint

Chilled beetroot gazpacho with crumbled feta and mint
Ȑ
Difficulty
High
ȑ
Time
135 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

650.0 grams beetroot, with stalks
800.0 ml cold water, or enough to cover the beets
500.0 ml vegetable stock
1.0 tbsp. sugar
250.0 ml milk
150.0 ml natural yoghurt
1.0 tbsp. lemon juice
2.0 tbsp. virgin olive oil
 to taste sea salt
 to taste black pepper
150.0 grams feta cheese
10.0  mint leaves
1.0  beetroot


Instructions

STEP 1/4

Wash the beetroot in cold water and place into a large saucepan.

STEP 2/4

Cover with 800 ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 35 minutes. It’s important that the soup doesn’t boil too rapidly. Remove from the heat and carefully take out the cooked beetroot. Leave to cool slightly.

STEP 3/4

Peel the beetroots, cut into quarters and place them in a clean saucepan. Pour over the vegetable stock, add the sugar and slowly bring to the boil. Remove from the heat and add the lemon juice, olive oil, vinegar, milk and natural yoghurt. Blend with the MQ9 hand blender until completely smooth.

STEP 4/4

Season to taste and chill for 2-3 hours.


To serve: Divide the soup between 4 soup bowls and garnish with diced beetroot, crumbled feta and mint leaves.

  1. Back to homepage
  2. Recipes
  3. Chilled beetroot gazpacho with crumbled feta & mint

Chilled beetroot gazpacho with crumbled feta & mint

Chilled beetroot gazpacho with crumbled feta and mint
Ȑ
Difficulty
High
ȑ
Time
135 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


650.0 grams beetroot, with stalks
800.0 ml cold water, or enough to cover the beets
500.0 ml vegetable stock
1.0 tbsp. sugar
250.0 ml milk
150.0 ml natural yoghurt
1.0 tbsp. lemon juice
2.0 tbsp. virgin olive oil
 to taste sea salt
 to taste black pepper
150.0 grams feta cheese
10.0  mint leaves
1.0  beetroot

Instructions

STEP 1/4

Wash the beetroot in cold water and place into a large saucepan.

STEP 2/4

Cover with 800 ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 35 minutes. It’s important that the soup doesn’t boil too rapidly. Remove from the heat and carefully take out the cooked beetroot. Leave to cool slightly.

STEP 3/4

Peel the beetroots, cut into quarters and place them in a clean saucepan. Pour over the vegetable stock, add the sugar and slowly bring to the boil. Remove from the heat and add the lemon juice, olive oil, vinegar, milk and natural yoghurt. Blend with the MQ9 hand blender until completely smooth.

STEP 4/4

Season to taste and chill for 2-3 hours.

Notes

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